This recipe uses a Kitchen Aide ice cream maker. You may need to adapt Step 5 for your particular ice cream maker as necessary.
2 cups whole milk
1 1/2 Tblspns wild dried lavender
4 Tblspns honey
1 Tblpn + 1 tspn cornstarch
2 Tblspns corn syrup
1 1/2 oz (3Tblspns) cream cheese
pinch of fine sea salt
1 1/4 cups heavy cream
1/3 cup sugar
Bring milk,lavender, honey and corn syrup to a gentle boil (about 6-8 mins). Cover, remove from heat and let steep for 5 mins. Strain and discard lavender seeds.
Mix about 2 Tblspns of the milk with the cornstarch to a paste in a small bowl. Whisk the cream cheese and salt until smooth. Fill a large bowl with ice and water.
Return the lavender and honey milk mix to the stovetop in a pot and mix in cornstarch paste. Bring to a boil over medium high heat and cook until slightly thickened (about 1 -2 mins). Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth in large bowl. Place bowl on top of ice and cold water bowl and leave to chill approx 30 mins.
Attach your pre frozen (12 hours) ice cream maker to the Kitchen Aide as per instructions. Pour in mixture and place on Speed 1. Stir for 15 – 20 mins or until thick and creamy. Transfer to a container (or push pop containers) and freeze for 4 hours.